After a bit of hemming and hawing over the winter, I took the plunge and went with a CSA for the summer. I picked up my first share last week and it included several vegetables that were a bit foreign to me.
According to the Heaven’s Harvest website, the share this week consisted of: scallions, Hakurei turnips, summer squash, sweet potatoes, red chard, romaine lettuce, baby bok choi, collards, lemon balm, chives (boo – no chives for me!), and strawberries.
As I was heading down to New York for the weekend, I prepared a little lunchbox for my trip using the fresh bounty that I had.
I researched the white hakurei turnips and learned that they don’t require peeling. Recalling the first time that I made jicama cilantro slaw and inadvertently bought a large turnip (yes, this was well before I had developed into the sophisticate that I am today…I kept exclaiming, “my, this tastes quite earthy!”), I figured a modified slaw would work well with the delicate turnips. So, I did a quick 45-minute marinade of julienned turnips in lemon juice, salt, pepper, extra-virgin, and chiffonaded lemon balm, and then threw the mix over hearty romaine lettuce.
I next prepared some chard, also chiffonaded, and then quickly sautéed in olive oil with salt and thrown atop a whole wheat wrap slathered in hummus.
Finally, I rinsed and dried the strawberries and repacked them in their container.
And then I threw everything into an old salad greens container next to a bottle of water, and rushed off to South Station.